Imagine a cozy afternoon where the aroma of warm spices fills your kitchen, and the promise of a perfectly moist, single-serving pumpkin cupcake awaits you. These Small Batch Pumpkin Cupcakes are not just a dessert; they're a slice of autumn magic that will transform your baking experience from ordinary to extraordinary. Whether you're craving a quick treat or want to impress your guests with minimal effort, these cupcakes are your ultimate fall baking solution!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 6 cupcakes
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup granulated sugar
- 1/4 cup pumpkin puree
- 1 large egg
- 1/4 cup vegetable oil
- 1/4 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a 6-cup muffin tin with cupcake liners or lightly grease with cooking spray.
- In a medium mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Whisk to combine and ensure even distribution of the spices.
- In a separate large bowl, combine the granulated sugar, pumpkin puree, egg, vegetable oil, and vanilla extract. Whisk thoroughly until the mixture is smooth and well blended.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in tough cupcakes.
- Divide the batter evenly among the 6 prepared muffin cups, filling each about 2/3 to 3/4 full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally frost with cream cheese frosting or dust with powdered sugar before serving.
Tips
- • Always use fresh spices to ensure the most vibrant cinnamon and nutmeg flavors • Sifting dry ingredients prevents lumps and creates a smoother, more consistent batter • Do not overmix the batter - mix just until ingredients are combined to keep cupcakes tender • Use room temperature egg and pumpkin puree for better ingredient integration • Check cupcakes a few minutes before recommended baking time to prevent overbaking • Let cupcakes cool completely before frosting to maintain their delicate texture • Store in an airtight container at room temperature for up to 3 days • For extra moisture, you can add a tablespoon of Greek yogurt to the wet ingredients
Nutrition Facts
Calories: 190kcal
Carbohydrates: 16g
Protein: 2g
Fat: 13g
Saturated Fat: g
Cholesterol: 35mg
